Introductory Foods

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A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.The volume addresses food choices and sensory characteristics, food economics and convenience, food safety, food regulations and standards, principles of cookery, fats, frying and emulsions, sweeteners, crystallization, starch, and cereal grain, bakery products, produce, dairy products and eggs, meat, poultry and seafood, beverages and food preservation.For Dietitians and those in family and consumer sciences.

Feature Boxes

Preface

Introduction

Food Choices and Sensory Characteristics

Food Economics and Convenience

Food Safety

Food Regulations and Standards

Principles of Cookery

Back to Basics

Heat Transfer in Cooking

Microwave Cooking

Seasonings, Flavorings, and Food Additives

Food Composition

Fats, Frying, and Emulsions

Fats, frying, and Emulsions

Sweeteners, Crystallization, Starch, and Cereal Grains

Sweeteners and Sugar Cookery

Frozen Desserts

Starch

Pasta and Cereal Grains

Bakery Products

Batters and Doughs

Quick Breads

Yeast Breads

Cakes and Cookies

Pastry

Fruits, Vegetables, and Salads

Vegetables and Vegetable Preparaton

Fruits and Fruit Preparation

Salads and Gelatin Salads

Dairy Products and Eggs

Milk and Milk Products

Eggs and Egg Cookery

Meat, Poultry, and Seafood

Meat and Meat Cookery

Poultry

Seafood

Beverages

Beverages

Food Preservation

Food Preservation and Packaging

Food Preservation by Freezing and Canning

Weights and Measures

Symbols for Measurements Equivalents

Some Ingredient Substitutions Standard Can Sizes Metric

Conversions Common Measurements

Used in Food Preparation Approximate

Number of Cups in a Pound of Some Common Foods

Weights and Measures for Some Food Ingredients

Temperature Control Oven Temperatures Thermometers for Other Uses Converting Fahrenheit and Celsius Temperatures